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1. Begin with clean dishes for the meat, milk-egg mixture, and flour mixture with a plate at the end for the breaded meat.2. Combine eggs and 1 cup milk; beat with a fork.3. Mix salt, paprika, cayenne, and black pepper into 3 cups flour.4. Lightly season a piece of the meat with salt and pepper. Dip both sides into the egg-milk mixture, then dredge meat in seasoned flour, coating thoroughly. Dip in egg-milk mixture and dredge in flour one more time. This repetition creates a thick crust that is the signature quality of good chicken-fried steak.5. Heat oil in a large skillet over medium heat. Cook meat in small batches 2-3 minutes on each side until golden brown. Remove to a paper-towel lined plate and keep warm.6. After frying all the meat, pour off the grease into a heat-proof bowl. Without wiping the pan, return it to the stove over medium-low heat. Add ¼ cup grease back to the pan and allow to heat up.7. Sprinkle 1/3 cup flour evenly over the grease, and then whisk to make a golden-brown paste known as a “roux”.8. Pour in 2 cups milk, whisking constantly. Let the gravy come to a slow boil. The gravy will thicken gradually. Total cooking process should take 5 to 10 minutes. Generously season with salt and pepper.9. Plate the meat with a heaping pile of mashed potatoes, and cover with gravy.
Recipes from The Pioneer Woman Cooks: Recipes From An Accidental Country Girl by Ree Drummond (HarperCollins, 2009)
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